Healthy Recipe For Leftover Turkey


There is always plenty of leftover turkey after Thanksgiving.  I have come up with a way for you to utilize that leftover turkey with a new recipe.  It is a twist on a conventional recipe and there are two ways to make this recipe.  I am going to provide the original recipe and then add some notes on how you can use leftover turkey.  

Enjoy and let me know how you like it.  

Turkey Spinach Lasagna

Baked_Ziti_2-250x2502 eggs, beaten
1 container (16 oz.) Non Fat Cottage Cheese
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
3 cups 2% Milk Shredded Reduced Fat Mozzarella Cheese, divided
1/2 cup Reduced fat Grated Parmesan Cheese, divided
1 lb. Turkey burger
1 jar (26 oz.) spaghetti sauce, divided
9 Whole wheat lasagna noodles, cooked, drained


Heat oven to 350°F. Mix eggs, cottage cheese, spinach, 2 cups mozzarella and 1/4 cup Parmesan. Cook turkey burger and mix in spaghetti sauce. Layer 1 cup spaghetti sauce, 3 lasagna noodles and 1/2 the cottage cheese mixture in 13×9-inch baking dish. Repeat layers. Top with remaining noodles, sauce and cheeses. Bake 45 min. or until heated through. Let stand 10 min. before serving.

Notes:  To use leftover turkey instead of turkey burger like the recipe states you can chop up pieces of turkey into small pieces.  Since it is already cooked you can skip that step in the directions and just mix with the spaghetti sauce.  

If you are like me I get tired of leftover turkey very fast when it is just plain turkey.  This is a way to use the leftover turkey in a new recipe and not throw it away like I tend to do after a few days of Thanksgiving leftovers.  🙂

Here is a 2nd Healthy Turkey recipe for you.  This is particularly good if you feel you need to lighten up on the carb intake after all that stuffing and mashed potatoes from Thanksgiving dinner. 

Asian Turkey Lettuce Wrap

Asian Turkey Lettuce Wraps4 oz ground lean Turkey
1/2 cup white mushrooms, chopped
1 tsp minced garlic
1/4 cup shelled and cooked edamame
2 Boston lettuce leaves
2 Tbsp sliced scallion

In a nonstick skillet coated with cooking spray, sauté first three ingredients for 5 minutes. Add edamame, scoop mix onto lettuce, top with scallion, and wrap up. Drizzle with sauce and serve slaw on the side.


1/2 Tbsp hoisin sauce
1 tsp low-sodium soy sauce
1/2 tsp rice vinegar

Asian slaw

1/2 cup shredded red cabbage and green cabbage
1/4 cup sliced jicama
1/4 cup grated carrot
1 tsp olive oil
1/2 tsp rice vinegar

For an easy time saving tip, I used the prepackaged cabbage slaw from the grocery store instead of buying red and green cabbage along with the carrots. 

Nutrient Breakdown:

Calories: 190
Protein:  32gms
Carbs:  4 gms
Fat:  1 gm

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